A tortilla de patatas is a tapas staple. Perfectly browned on the outside, but still soft in the middle. The secret is a lot of olive oil and good quality eggs.
Tortilla de patatas
serves 4 as a tapa
400ml olive oil
1 medium white onion
5x large eggs
Salt & pepper
Peel the potatoes and roughly chop into small pieces about 1cm thick. Peel and finely chop the onion.
Meanwhile, heat the oil in a deep frying pan or wok on a medium high heat. Once hot, add the potatoes and gently fry for around 8mins, until soft. Season the potatoes well. Once cooked, remove to a large bowl using a slotted spoon.
Lower the heat slightly and add the chopped onions. Gently fry for around 15 mins, until soft and sweet. Remove the onions using a slotted spoon and add to the bowl with the potatoes.
Beat 5 eggs in a separate bowl and season lightly with salt and pepper, then add to the potatoes and mix well.
Heat 2 tbsps of the used oil in a small frying pan on a medium high heat, coating the bottom and sides of the pan. Once hot, pour in the potato mixture, swirling the pan to evenly distribute the mixture. Leave to cook for around 5 mins, until the bottom and sides have set.
Use a plate that is slightly larger than the frying pan and place on top of the pan. Quickly invert the tortilla onto the plate, then slide the tortilla back from the plate into the pan, so that the uncooked side is underneath. Cook for a further 3-4 mins, until both sides are nicely browned but the middle still feels soft when pressed. You don't want to overcook the eggs - a slightly runny middle is the desired outcome!
Once cooked, transfer to a plate and serve with ali-oli and a green salad.